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Maryland Crab Cakes

Maryland Crab Cakes capture the essence of coastal cuisine with crispy exteriors and juicy crab filling, making them perfect for gatherings or special occasions.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 8 pieces
Course: Appetizer, Main Course
Cuisine: American, Seafood
Calories: 225
Ingredients Method Notes

Ingredients
  

For the Sauce
  • 1/3 cup creamy mayonnaise Provides richness
  • 1 tablespoon whole grain mustard For tangy kick
  • 1 tablespoon Dijon mustard For tangy kick
  • 1 1/2 teaspoons lemon juice Zesty flavor
  • 1 teaspoon chopped parsley For freshness
  • to taste kosher salt Adjust to taste
  • to taste freshly ground black pepper Adjust to taste
For the Crab Cakes
  • 1 pound lump crabmeat Fresh and lumped together
  • 1/3 cup mayonnaise For binding
  • 1 tablespoon whole grain mustard
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon lemon juice
  • 1 large egg yolk For binding
  • 3 tablespoons chopped parsley
  • 1/2 cup panko breadcrumbs For crispy texture
  • 2 teaspoons Old Bay seasoning Essential for flavor
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons olive oil For cooking
  • to taste lemon wedges For serving

Method
 

Prepare the Sauce
  1. Whisk together the sauce ingredients: mayonnaise, whole grain mustard, Dijon mustard, lemon juice, and chopped parsley. Season with kosher salt and freshly ground black pepper to taste.
Rinse the Crabmeat
  1. Gently rinse the crabmeat under cold water. Squeeze out excess moisture and check for shell fragments. Place the crabmeat in a bowl and set aside.
Make the Crab Cake Mixture
  1. In a large bowl, combine the remaining ingredients for the crab cakes, except for the olive oil. Stir to form a thick mixture and fold in the crabmeat gently.
Shape the Crab Cakes
  1. Form the mixture into 8 equal cakes, setting each aside.
Cook the Crab Cakes
  1. Heat olive oil in a skillet over medium heat. Add the crab cakes and cook for 4-6 minutes on one side, then flip and cook for another 3-4 minutes.
Garnish and Serve
  1. Remove the crab cakes and garnish with parsley. Serve with lemon wedges and sauce, sprinkling Old Bay on top.

Notes

For a crispy exterior, ensure the skillet is hot before adding the cakes. Chill formed cakes for about 30 minutes before cooking. Variations include adding diced bell peppers or onions.